Creamy Broccoli Cheddar Soup

Ingredients

• 2 tbsp butter
• 0.5 onion (small, diced)
• 2 cloves garlic (minced)
• 2 tbsp all-purpose flour
• 300 ml vegetable broth
• 400 ml whole milk
• 250 g broccoli (chopped)
• 100 g mushroom (sliced)
• 1 carrot (grated)
• 150 g shredded chicken meat (optional)
• 2 slices cheddar cheese
• 2 slices American cheese
• salt (to taste)
• black pepper (to taste)
• 1 tsp paprika powder
• 1 tsp garlic powder
• 120 g heavy cream
• sourdough bread (toasted, for serving; amount not specified)

Steps

1. 1

   Melt the butter in a pot over medium heat.

2. 2

   Add the diced onion and minced garlic, then sauté until fragrant.

3. 3

   Add the grated carrot and sliced mushrooms. Cook for a few minutes, until softened.

4. 4

   Add the all-purpose flour and stir well until the vegetables are coated.

5. 5

   Gradually pour in the vegetable broth, stirring continuously until the mixture thickens.

6. 6

   Add the paprika powder, garlic powder, salt, and black pepper. Stir until well combined.

7. 7

   Pour in the whole milk and heavy cream, then stir well.

8. 8

   Add the cheddar and American cheese slices. Stir until the cheese is completely melted and the soup is creamy.

9. 9

   Add the shredded chicken, if using, and the chopped broccoli. Stir well.

10. 10

    Simmer gently until the broccoli is tender, about 8–12 minutes.

11. 11

    Serve warm with toasted sourdough bread.

Notes

The source does not specify servings or the amount of sourdough bread; servings and times are estimates. Chicken is optional.

Nutrition per serving

• soup
• main
• comfort food
• creamy
• vegetarian option
• optional chicken
• stovetop